Eggplant Algebra

If Kendall naps from 6:00 – 8:30 p.m. and has a midnight bed time, how many hours sleep will she get if she goes to 6 a.m. yoga?

If you guessed 8 hours of sleep, you win. What you win, I don’t know.

For the second day in a row, I made it a point to listen to my body. After a long afternoon at work I was tired, and with the weather acting weird (scorching hot Monday to slightly chilly today), I knew my body/sinuses were not happy.

Upon arrival from work, I promptly laid out on the couch to watch the RHONJ finale. I only made it 10 minutes into the most drama-filled show ever. You know I was tired.

My nap kind-of worked out amazingly, though. Nick was working until 9 tonight, so I was on schedule to make a dinner that would be hot on the stove and not in plastic containers ready to warm up.

Last night I peeled and sliced the eggplant and layered it in a dish, slightly salting between the layers, then refrigerated over night. The salt brings the moisture out of the eggplant so it will bake up firmer.

Next mix the breadcrumbs, onion powder, garlic powder and oregano together. Also, place the egg whites in a separate bowl.

Coat the eggplant in egg, then breadcrumbs and place on a baking sheet lined with foil. Before I started coating, I spread the 1 t. olive oil on the foil to make sure the eggplant wouldn’t stick.

I broiled the eggplant for about 20 minutes, flipping half-way through. When it was brown and crispy, I topped half of the slices with shredded mozzarella and placed it back in the oven for 2-3 minutes.

*Note – You may want to cook this at 400* in your oven. It has always taken a little longer to bake in mine, so I usually add a good amount of degrees to my baking temperature.

Served with whole wheat spaghetti, tomato sauce and a side salad with Greek vinaigrette.

YES! I just love how it is so simple to make a seemingly complicated dish as eggplant parm. It is one of my FAVE Italian dishes and I often order it at Olive Garden, Carino’s, and any other Italian place I go to.
I haven’t ordered it since I learned how to make it!